Sorekara
Japanese restaurant · Baldwin Park ·
Innovative 20-plus-course tasting menu celebrating Japan's micro-seasons
Innovative 20-plus-course tasting menu celebrating Japan's micro-seasons
"In Orlando I encountered an omakase spot that blends Japanese precision with global flourishes; Sorekara earned the city’s first MICHELIN Two-Star distinction this year. Chef William Shen says the spotlight has created real momentum, with “many talented chefs choosing to open their new restaurant in Orlando because of the possibilities to be featured in the Guide,” which has led to more collaboration, more friendly competition and a surge of guests traveling from afar." - Ty Gaskins
"The city’s most stunning restaurant space serves equally stunning plates of Japanese-inspired creations, drawing inspiration from Japan’s 72 micro-seasons. Chef William Shen’s visionary nouveau-Japanese menu quietly shuttles out 20-plus courses, each an artful study of flavor and presentation. Madai gracefully snugged in a tomato vinaigrette (made from the seeds of the tomato) and topped with caviar, or dry-aged duck and Japanese turnip with a splatter of parsley nage and spiced duck jus. Even the briny exhilaration of sea cucumber intestine showcases Shen’s technical and creative acumen. The four rooms patrons are ushered through inside this two-Michelin-star restaurant are as highly curated as the dishes themselves." - Faiyaz Kara
"In a world of uniformity, this Baldwin Park restaurant proudly forges its own path, offering an experience that was described as one of the top two meals in the last year and serious yet full of whimsy, with a magic trick course that was one of the most surprising courses ever seen. Open for just one seating only a few nights a week, it offers a surprising and delightful culinary journey that revels in turning expectations on their head. Chef/owner William Shen’s tasting menu highlights Japan’s 72 micro seasons with highly original dishes infused with a sense of playfulness, including a course designed to mimic a convenience store snack run and another evoking “nigiri.” Whether it’s madai sporting a distinctive riff on tradition or a deeply savory bowl of kegani sourced from Hokkaido, there is an elegance and refinement threaded throughout a meal that progresses through multiple rooms over several hours." - Nancy DePalma
"In a world of uniformity, Sorekara proudly forges its own path. This Baldwin Park restaurant is unlike anywhere else you've been, offering a surprising and delightful culinary journey that revels in turning expectations on their head. Chef-Owner William Shen's tasting menu highlights Japan's 72 micro seasons with highly original dishes infused with a sense of whimsy (note the course designed to mimic a 7-Eleven snack run or the "nigiri"). Whether it's madai sporting a distinctive riff on tradition or a deeply savory bowl of kegani sourced from Hokkaido, there is an elegance and refinement threaded throughout the meal, which progresses through multiple rooms across several hours. Another hint that this is far from typical? Sorekara is open for one seating only a few nights a week." - MICHELIN Guide
"A tasting-only restaurant led by chef and founder William Shen, offering an immersive, multi-hour menu that celebrates the 72 micro-seasons of Japan; service can span several rooms and includes theatrical courses—one even recreates the experience of visiting a Japanese convenience store—while operating with extremely limited, single-seatings only a few nights a week, which contributes to its rarity and recent elevation to two Michelin stars." - Skye Sherman Skye Sherman Skye Sherman is a travel writer based in West Palm Beach, Florida. Aside from traveling, she's also a pilot, scuba diver, bookworm, and fourth-generation Floridian. Her work has appeared in Travel + Leisure, USA Today, Palm Beach Illustrated, Atlas Obscura, and more. Travel + Leisure Editorial Guidelines
